1 2/3 cup flour
½ tsp. salt
2 Tbsp. plus 1 tsp. canola oil
1 stick softened, unsalted butter
3/4 cup light brown sugar
½ cup granulated sugar
1 large egg
1 tsp. vanilla
24 cubes soft caramel candy (7 oz.)
¼ cup heavy cream
Preheat oven to 350 degrees. Sift flour and salt together. Coarsely chop 1 cup cashews and set aside.
Process remaining 1 ½ cups cashews in a food processor or blender until finely chopped. Pour in oil. Process until creamy; approximately 2 minutes.
Place cashew mixture, salt and sugars in the bowl of an electric mixer with the paddle attachment; mix on medium speed until fluffy; approximately 2 minutes. Mix in egg and vanilla. Reduce speed to low and gradually add flour mixture. Mix in reserved chopped cashews.
Shape dough into 1 ½ inch balls; space 2 inches apart on a parchment lined baking sheet. Bake 6 minutes; remove from oven and gently flatten with a spatula. Bake until bottoms are just golden; approximately 6-7 minutes more. Let cool completely on wire racks.
Melt caramels with cream in a small saucepan over low heat, stirring consistently. Let cool slightly. Drizzle over cooled cookies. Makes about 3 dozen.
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